Tuesday, 21 April 2015

Jazz and Jambalaya - Guide to Ecstasy

It’s been two years since I have been to New Orleans Jazz fest. My love for jazz goes long back when I was in college and used to roam around with my huge discman, playing - ‘Hold me close and hold me fast, The magic spell you cast, This is la vie en rose- by Louis Armstrong. I have even mentioned Jazz a few times in this blog too with my cocktail recipes, the Mulled Wine etc. New Orleans has this history of people coming and going. Let it be French, Spanish or African. But thanks to this process of people passing by this city, New Orleans gave birth to a lot of new things. African workers found comfort in music after a hard days work. They used to sit in groups, sing and play instruments and create music - they were creating Jazz. This city has been celebrating this festival since 1970s. But there is a reason why a lot of people pass by this city - its port. Now if you are in a city with one of the largest ports in America, you can expect this ‘port’ on your plate.

People pass by but leave their cuisines behind. New Orleans has a mashup of various cuisines and Jambalaya proves this right. Jambalaya is a popular rice dish, especially at family get together or events like this. Even huge quantity of it is simple to make. The best part is that you can play around from seafood, sausages to red or white meat, or mixture of all. There is a small story behind the recipe. Many years ago, a traveler arrived at New Orleans, in an inn, long after the dinner time. He asked the cook to throw in the available ingredients and this gave birth to the famous Jambalaya recipe, which is a staple of New Orleans. Jazz fest begins on April 24, 2014 and this combination of Jazz and Jambalaya might be too overwhelming for you.


1 Bay Leaf,
1 chopped Onion,
2 cups cooked Rice,
1/2 teaspoon Thyme,
1 cup Chicken Broth,
2 teaspoons Oregano,
1 teaspoon Hot Sauce,
1 stalk chopped Celery,
1 pound diced Chicken,
1/2 pound diced Sausage,
28 ounce canned Tomatoes,
1 chopped Red Bell Pepper,
2 teaspoons Cajun Seasoning,
1 pound cooked thawed Shrimps.

Preparation Method:-
  1. Take a slow cooker. Combine in it, chicken, sausage, chicken broth, tomatoes, onion, pepper and celery.
  2. Now add in bay leaves, thyme, oregano, Cajun seasoning and hot sauce of your choice. I prefer red hot sauce.
  3. Cover it up. Cook on high for 3 hours. Stir in thawed shrimps. Cover and cook until the shrimps are heated thoroughly. This will take around 5 minutes.
  4. Spoon the mixture over cooked rice. Serve hot!

Enjoy the Jazz Music!

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